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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn-Zucchini Casserole Recipe

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This recipe for Corn-Zucchini Casserole is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small onion, sliced thin
1 chopped green pepper
3 T butter or oil
6-8 tiny zucchini, sliced thin without peeling
1 12 oz can corn niblets
1 6 oz can tomato paste
1 1lb can stewed tomatoes
dash of tabasco
grated parmesan cheese
salt and pepper to taste
Directions:
Directions:
Saute onion and green pepper in butter for 5 minutes. add sliced zucchini and corn. Cook until zucchini is golden brown (not soft). Add other ingredients, except cheese. Mix well and simmer 15-20 minutes. place in a serving dish and sprinkle well with grated cheese. Makes 6 servings.

 

 

 

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